Zero Waste Meal: Beet & Rosemary Risotto

It’s been storming here in Oakland, CA. It’s been one of the wettest winters on record for the state, and not that we’re complaining (after 5 years of drought), but is it spring yet? Until then, I’ll use the weather as an excuse to bundle (and cuddle up), get extra sleep, drink spicy golden milk lattes and cook hearty meals over a warm stove. I believe in listening to the body and mine has been saying, Nap time! and More risotto, please! It feels good to honor these cravings and embrace the bold, vibrant colors of winter – rainbow chard, butternut squash, kale and beets.

There’s been an abundance of beets at our farmers’ market and we’ve been stocking up. They have loads of health boosting benefits – high in vitamin C, fiber and essential minerals (including potassium and manganese). Beyond its health rewards, this beet risotto has become a go-to when I’m cooking for a loved one – it’s savory and earthy with a subtle sweetness and its crimson hue is pretty much the color of love. In fact, the ancient Romans considered beets to be an aphrodisiac – romantic dinner, anyone?